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Mini Red Velvet Cheesecake

Mini Red Velvet Cheesecake




12 Servings


30 Minutes


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  • 12 paper baking cups (2-1/2 inches)
  • 12 vanilla wafers
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1-1/2 teaspoons cocoa powder
  • 1 egg
  • 1/3 cup Crown® Lily White® Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon red food color
  • Optional garnishes: whipped cream, chocolate shavings OR sprinkles


Mini Red Velvet Cheesecake


  1. Preheat oven to 350°F.
  2. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each.
  3. Beat cream cheese, sugar, corn starch and cocoa in a large bowl with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, vanilla and red food coloring. Beat 1 minute.
  4. Pour filling into paper baking cups, dividing evenly. Bake for 18 to 20 minutes, until just set. Cool on wire rack for 10 minutes.
  5. Chill for 1 hour. Top with whipped cream, chocolate shavings or sprinkles, as desired.
  6. Recipe Note: Cheesecakes can be baked without liners but first spray muffin pan with cooking spray. Chill in pan for at least 1 hour after baking. Carefully run thin knife around each cheesecake and carefully invert.


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